Executive Sous Chef

About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Four Seasons Resort Orlando at Walt Disney World Resort, is the leading luxury resort in Central Florida. We pride ourselves on the service we deliver and that all begins with the dedication of our employees who embrace the meaning behind the Golden Rule. Guests are pampered with a customized approach, ensuring that each experience is unique and unforgettable. Our goal is to attract only the most positive and passionate talent, those who are able to provide intuitive service, with a warm and friendly smile. We encourage our team to strive for personal and professional greatness and are always empowered to do what is right. Join our AAA Five Diamond property in Central Florida! The Opportunity: Executive Sous Chef Who We Look For: We are looking for an individual who can plan, organize, control and direct the work of employees in the Kitchen Department while ensuring superior quality and consistency in the preparation of all food items. Have a full understanding of health department requirements and a ble to work and adapt to a luxury environment that is constantly evolving and growing. Responsibilities: Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Minimum Qualifications: Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience #J-18808-Ljbffr